AmyHey! The weather has cooled off enough to where I could turn the oven on and my kitchen not feel like an incinerator. So I got that going for me. I had a taste for chicken so you all get to read about this wonderful chicken that I roasted. This is more of a summer recipe but I am not in the way of caring. This goes nicely with a crisp green salad and boiled new potatoes. I went with salad and a sliced Honey Crisp apple. There. I made it an Autumn dish. This has to be in my top 5 best prepared chickens. And I make a lot of chicken. The skin was golden brown and just crispy enough. The meat was so moist and juicy. Succulent. The meat came away from the bones in such a glorious way that it brought a tear to me eye. And the taste, oh my! Definitely a Summer taste. So fresh and the magnificent combination of ingredients that are swimming in a delightful frenzy that attack your tastebuds in a magnificent crescendo of excitement. As the chicken roasted the aromatic scent wafted through my house and I felt myself salivating. I love my life. Without further ado: Poulet au citron et lavande Lemon and lavender chicken The Little Paris Kitchen by Rachel Khoo For the marinade: 2 tbsp dried lavender ( do refrain from using too much lavender, it should be a delicate taste not a Yankee candle)* 4 tbsp olive oil* 4 tbsp lavender honey or plain runny honey* 2 sprigs of thyme* finely grated zest and juice of 1 lemon *1 chicken, cut into 8-10 pieces* a generous pinch of salt To make the marinade: Crush the lavender using either a mortar and pestle or a rolling pin. Put the crushed lavender into a large bowl with the oil, honey, thyme, lemon zest, and juice. Mix well. Place the chicken pieces in a large plastic container. Pour the marinade over the chicken and make sure that all of the pieces are well coated. Cover and leave to marinade for 30 minutes (or up to 4 hours) When you are ready to cook, preheat the oven to 400°F. Put the chicken and marinade into a roasting pan and sprinkle with the salt. Roast the chicken for 45 minutes, turning the pieces over halfway. To check if the chicken is done, pierce the thickest part of the flesh with a skewer- the juices should run clear, not red or pink. Serve the chicken with the cooking juices poured over and around. I simply bought a package of thighs because I'm too lazy to cut a damn chicken up. And there you have it folks. Nikita & Jen Nikita and Jen got together this week to make mini rainbow cakes. As you can see they turned out beautifully and Christopher had to remind everyone how pre-teen boys get in on the act. Getting together with friends to make, bake or cook is always time well spent
Amy, Nikita, Jen and Georgia |
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